Pork & Chive Dumplings
Tender handmade dumplings filled with juicy seasoned pork and fragrant Chinese chives. Perfect for boiling or pan-frying.
Story
These savory parcels strike the perfect balance between rich pork and delicate onion-garlic notes from Chinese chives. The filling stays exceptionally juicy thanks to a touch of sesame oil and cornstarch, while the pleated wrappers offer that satisfying chewy-tender bite. Make a double batch and freeze them raw—they cook straight from the freezer whenever cravings hit.
Ingredients
Instructions
Prepare the filling
In a large bowl, combine the ground pork with soy sauce, shaoxing wine, sesame oil, cornstarch, grated ginger, white pepper, and salt. Stir vigorously with chopsticks or a fork until the mixture becomes sticky and slightly elastic—this usually takes 2-3 minutes of continuous mixing. Fold in the chopped Chinese chives until evenly distributed. Cover and let the filling rest in the refrigerator while you set up your wrapping station.
Fill and fold the dumplings
Lay out several wrappers on a clean, dry surface, keeping the rest covered with a damp cloth to prevent drying. Place about 1 tablespoon of filling in the center of each wrapper. Dip your finger in water and moisten the entire edge of the wrapper. Fold the wrapper in half to create a half-moon shape, pressing firmly to seal out any air bubbles. For traditional pleating, make 3-4 small folds on one side of the seam, pressing each fold onto the opposite flat edge to create a curved shape. Place finished dumplings on a parchment-lined tray, ensuring they don't touch.
Cook to perfection
For boiling: Bring a large pot of water to a rolling boil. Gently lower 8-10 dumplings into the water, stirring immediately to prevent sticking. When the water returns to a boil, add 1/2 cup cold water to temper the heat. Repeat this process two more times (three total cold water additions). Once the dumplings float to the surface and the wrappers appear slightly translucent, remove with a slotted spoon—total cooking time is about 6-7 minutes.
For potstickers (pan-frying): Heat 2 tablespoons oil in a non-stick skillet over medium-high heat. Arrange dumplings flat-side down in a tight circular pattern. Cook for 2-3 minutes until the bottoms turn golden brown. Carefully pour in 1/3 cup water (it will splatter), immediately cover with a tight-fitting lid, and steam for 5-6 minutes. Remove the lid and continue cooking until the water evaporates and the bottoms recrisp, about 1 minute. Serve immediately with black vinegar and chili oil for dipping.